PUBLICACIONES Y PROYECTOS MIQUALI /RESEARCH PAPERS AND PROJECTS MIQUALI (2011-2016) Artículos investigación/Research papers Alandes L., Quiles A., Pérez-Munuera I., Hernando I. Fresh-cut apple treated with natural additives: quality and structural aspects. CyTA-Journal of Food, 9(1):1724 (2011). Hernández-Carrión M., Guardeño L.M., Carot J.M., Pérez-Munuera I., Quiles A., Hernando I. Structural stability of white sauces prepared with different types of fats and thawed in a microwave oven. Journal of Food Engineering, 104:557-564. (2011). Marco-Molés R., Rojas-Grau M.A., Hernando I., Pérez-Munuera I., SolivaFortuny R., Martín–Belloso O. Physical and structural changes in liquid whole egg treated with high-intensity pulsed electric fields. Journal of Food Science, 76(2):C257-C264. (2011). Bayarri S., González-Tomás L., Hernando I., Lluch M.A., Costell E. Texture perceived on inulin-enriched low-fat semisolid Dairy dessert. Rheological and structural basis. Journal of Texture Studies, 42:174-184. (2011). Neri L., Hernando I., Pérez-Munuera I., Sacchetti G., Pittia P. Efffect of blanching in water and sugar solutions on texture and microstructure of sliced carrots. Journal of Food Science, 76(1): E23-E30. (2011). Vázquez-Gutierrez J.L., Quiles A., Hernando I., Pérez-Munuera I. Changes in the microstructure and location of some bioactive compounds in persimmons treated by high hydrostatic pressure. Postharvest Biology and Technology, 61:137-144. (2011). Arocas A., Sanz T., Hernando I.; Fiszman S.M. Comparing microwave and water bath-thawed starch-based sauces: Infrared thermography, rheology and microstructure. Food Hydrocolloids, 25: 1554-1562. (2011). 1 Occhino E., Hernando I., Llorca E., Neri L., Pittia P. Effect of vacuum impregnation treatments to improve quality and texture of zucchini (Cucurbita pepo, L.). Procedia Food Science,1: 829-83. (2011). Guardeño L.M., Sanz T., Fiszman S.M., Quiles A., Hernando I. Microwave Heating Effect on Rheology and Microstructure of White Sauces. Journal of Food Science, 76(8):E544-E552. (2011). Vázquez-Gutierrez J.L., Hernández-Carrión M., Quiles A., Hernando I., PérezMunuera I. Impact of high hydrostatic pressures on the structure, diffusion of soluble compounds and textural properties of persimmon “Rojo Brillante”. Food Research International, 47:218-222. (2012). Marco-Molés R., Hernando I., Llorca E., Pérez-Munuera I. Influence of high pressure homogenisation (HPH) on the structural stability of an egg/dairy emulsion. Journal of Food Engineering, 109:652-658. (2012). Rodríguez-García J., Puig A., Salvador A., Hernando I. Optimization of a Sponge Cake Formulation with Inulin as Fat Replacer: Structure, Physicochemical, and Sensory Properties. Journal of Food Science, 77(2):C189-C197. (2012). Rodríguez-García J., Laguna L., Puig A., Salvador a., Hernando I. Effect of Fat Replacement by Inulin on Textural and Structural Properties of Short Dough Biscuits. Food and Bioprocess Technology, 6:2739–2750. (2012). Besada C., Salvador A., Vázquez-Gutiérrez J.L., Hernando I., Pérez-Munuera I. Involvement of Antioxidant Activity in Flesh Browning of Astringent Persimmon. Acta Hort., 934:713-718. (2012). Quiles A., Llorca E., Hernández-Carrión M., Hernando I. Effect of different corn starch types in new formulations of gluten-free and lactose-free white sauces with high protein content. Journal of Food Quality, 35: 341-352. (2012). Puig A., Perez-Munuera I., Carcel J.A., Hernando I., Garcia-Perez J.V., Moisture loss kinetics and microstructural changes in eggplant (Solanum melongena L.) during conventional and ultrasonically assisted convective drying, Food and Bioproducts Processing, 90: 624-632. (2012). García-Pérez J.V., Ortuño C., Puig A, Carcel J, Pérez-Munuera I. Enhancement of water transport and Microstructural changes induced by highintensity ultrasound application on orange peel drying”. Food and Bioprocess Technology.5,5: 2256-2265 (2012) 2 Guardeño L.M., Hernando I., Llorca E., Hernández-Carrión M., Quiles A. Microstructural, physical and sensory impact of starch, inulin and soy protein in low-fat gluten and lactose free white sauces. Journal of Food Science, 77(8):C859-C865. (2012). Altamirano-Fortoul R., Hernando I., Rosell C.M. Texture of bread crust: puncturing settings effect and its relationship to microstructure. Journal of Texture Studies, 44:85-94. (2013). Guardeño L.M., Puig A., Hernando I., Quiles A. Effect of different corn starches on microstructural, physical and sensory properties of gluten-free white sauces formulated with soy protein and inulin. Journal of Food Process Engineering, doi:10.1111/jfpe.12016. (2013). Vázquez-Gutierrez J. L., Lucía Plaza, Isabel Hernando, Concepción SánchezMoreno, Amparo Quiles, Begoña de Ancos, M. Pilar Cano. Changes in the structure and antioxidant properties of onions by high pressure treatment. Food and Function 4:586-591 (2013) Vázquez-Gutierrez J.L., Hernando I., Quiles A. Changes in tannin solubility and microstructure of high hydrostatic pressure-treated persimmon cubes during storage at 4ºC. European Food research and Technology, 237: 9-17. (2013). Patrignani F., Vannini L. Sylvain L., Kamdem S., Hernando I., Marco-Molés R., Guerzoni M.E., Lanciotti R. High Pressure Homogenization vs Heat treatment: safety and functional properties of liquid whole egg. Food Microbiology, 36:6369. (2013). Rodríguez-García J., Puig A., Salvador A., HernandoI. Functionality of several cake ingredients: a comprehensive approach. Czech Journal of Food Sciences, 31(4):355-360. (2013). Neri L., Hernando I., Pérez-Munuera I., Sacchetti G., Mastrocola D., Pittia, P. Mechanical properties and microstructure of frozen carrots during storage as affected by blanching in water and sugar solutions. Food Chemistry, 144:65-73. (2013). Guardeño L.M., Quiles A., Llorca E., Pertusa J., Hernando I. Effect of Microwave Thawing on Microstructure and Physicochemical Stability of Low Fat White Sauces Made with Soy Protein. Czech J. Food Sci., 31(6): 568–574. (2013). Guardeño L.M., Vázquez-Gutiérrez J.L., Hernando I., Quiles A. Effect of different rice starches, inulin, and soy protein on microstructural, physical, and sensory 3 properties of low-fat, gluten, and lactose free white sauces. Czech J. Food Sci., 31(6): 575–580. (2013). Ozuna C., Puig A., García-Pérez , Carcel J. Influence of high intensity ultrasound application on mass transport, microstructure and textural properties of pork meat (longissimus dorsi) brined at different NaCl concentrations. Journal of Food Engineering, 119: 84-93 (2013) Altamirano-Fortoul R., Hernando I., Rosell C. M. Influence of amyloglucosidase in Bread Crust Properties. Food Bioprocess Technol, 7:1037–1046. (2014). Rodríguez-García J., Salvador A., Hernando I. Replacing fat and sugar with inulin in cakes: bubble size distribution, physical, and sensory properties. Food and Bioprocess Technology, 7:964-974. (2014). Hernandez-Carrion M., Vazquez-Gutierrez J. L., Hernando I., Quiles A. Impact of High Hydrostatic Pressure and Pasteurization on the Structure and the Extractability of Bioactive Compounds of Persimmon “Rojo Brillante”. Journal of Food Science, 79:C32-C38. (2014). Vázquez-Gutiérrez J.L., Hernández-Carrión M., Quiles A., Hernando I. Influence of Storage at 4°C on the Stability of High Hydrostatic Pressure Treated Onion. Czech J. Food Sci, 32(1):96-101. (2014). Morell P., Hernando I., Fiszman S.M. Understanding the relevance of in mouth food processing. A review of in vitro techniques. Trends in Food Science & Technology. 35:18-31. (2014). Morell P., Fiszman S., Varela P., Hernando I. Hydrocolloids for enhanced satiety: relating oral digestion to rheology structure and sensory perception. Food Hydrocolloids, 41:343-353. (2014). Rodríguez-García J., Sahi S.S., Hernando I. Functionality of lipase and emulsifiers in low-fat cakes with inulin. LWT, 58:173-182. (2014). Giacintucci V., Guardeño L., Puig A., Hernando I., Sacchetti G., Pittia P. Composition, protein contents, and microstructural characterisation of grains and flours of emmer wheats of the Central Italy type. Czech J. Food Sci., 32(2):115121. (2014). Hernández-Carrión M., Tárrega A., Hernando I., Fiszman S. M., Quiles A. High hydrostatic pressure treatment provides persimmon good characteristics to formulate milk-based beverages with enhanced functionality. Food and Function, 5:1250-1260. (2014). 4 Hernandez-Carrión M., Hernando I., Quiles A. Salsas bechamel óptimas para su calentamiento en microondas. Tecnifood agosto, 67-69. (2014). Altamirano-Fortoul R., Hernando I., Rosell C. M. Crust microstructure: Influence of amyloglucosidase in Bread Crust Properties. Bak. Bisc Int. Rev., 44-51. (2014). Novillo P., Salvador A., Llorca E., Hernando I., Besada C. Effect of CO2 deastringency treatment on flesh disorders induced by mechanical damage in persimmon. Biochemical and microstructural studies. Food Chemistry, 145:454– 463. (2014). Rodríguez-García J., Sahi S.S., Hernando I. Optimizing mixing during the sponge cake manufacturing process. Cereal Foods World, 59(6):287-292. (2014). Ozuna C., Puig A., García-Pérez , Carcel J. Ultrasonically enhanced desalting of cod (Gadus morhua). Mass transport kinetics and structural changes. Food Science and Technology, 59: 130-137 (2014) Morell P., Fiszman S., Varela P., Hernando I. Hydrocolloids for enhancing satiety: Relating oral digestion to rheology, structure and sensory perception. Food Hydrocolloids 41: 343-353. (2014) Besada C., Llorca E., Novillo P., Hernando I., Salvador A. Short-term high CO2 treatment alleviates chilling injury of persimmon cv. Fuyu by preserving the parenchyma structure. Food Control, 51:163-170. (2015). Hernandez-Carrion M., Hernando I., Quiles A. Tissue microstructure, physicochemical properties, and bioactive compound locations in different sweet pepper types. Food Sci Tech Int., 21(1): 3-13. (2015). Hernandez-Carrion M., Hernando I., Quiles A. Use of image analysis to evaluate the effect of high hydrostatic pressure and pasteurization as preservation treatments on the microstructure of red sweet pepper. Innovative Food Science and Emerging Technologies 27: 69-78. (2015). Hernández-Carrión M., Varela P., Hernando I., Fiszman S. M., Quiles A. Persimmon milkshakes with enhanced functionality: understanding consumers' perception of the concept and sensory experience of a functional food. LWT Food Science and Technology, 62:384-392. (2015). Rohm H., Brennan C., Turner C., Günther E., Campbell G., Hernando I., Struck S., Kontogiorgos V. Adding Value to Fruit Processing Waste: Innovative Ways to Incorporate Fibers from Berry Pomace in Baked and Extruded Cereal-based FoodsA SUSFOOD Project. Foods, 4: 690-697. (2015). 5 Moret-Tatay A., Rodríguez-Garcia J., Hernando I., Hernández M.J. Commercial thickeners used by patients with dysphagia: Rheological and structural behaviour in different food matrices.Food Hydrocolloids. 51: 318-326 (2015). Morell P., Piqueras-Fiszman B. Hernando I., Fiszman S. How is an ideal satiating yogurt described? A case study with added-protein yogurts. Food Research International. 78: 141-147 (2015). Marcano J.,Hernando I., Fiszman S. In vitro measurements of intragastric rheological properties and their relationships with satiating capacity of glucomannan-added cheese pies. Food Hydrocolloids. 51: 16-22. (2015). Altamirano-Fortoul R., Hernández Muñoz P.,Hernando I., Rosell C.M. Mechanical, microstructure and permeability properties of a model bread crust: Effect of different food additives Journal of Food Engineering.163: 25-31. (2015). Hernández Carrión M., Sanz T. Hernando I., Llorca E., Fiszman, S., Quiles A. New formulations of functional white sauces enriched with red sweet pepper: a rheological, microstructural and sensory study. European Food Research and Technology 240: 1187-1202. (2015). Morell P., Hernando I., Llorca E., Fiszman S. Yogurts with an increased protein content and physically modified starch: rheological, structural, oral digestion and sensory properties related to enhanced satiating capacity. Food Research International 70: 64-73. (2015). Borreani J., Llorca E., Larrea V., Hernando I. Adding neutral or anionic hydrocolloids to dairy proteins under in vitro gastric digestion conditions. Food Hydrocolloids 57: 169-177. (2016). Pérez-Esteve E., Ruiz-Rico M., De la Torre C., Llorca E., Sancenón F.,Marcos M., Amorós P., Guillen C., Martínez-Máñez R.,Barat J.M. Stability of different mesoporous silica particles during an in vitro digestión. Microporous And Mesoporous Materials 230:196-207. (2016). Vázquez-Gutíerrez J.L., Quiles A., Vonasek E., Jernstedt J.A., Hernando I., Nitin N., Barrett D. High hydrostatic pressure as a method to preserve fresh-cut Hachiya persimmons: A structural approach. Food Science and Technology International DOI: 10.1177/1082013216642049. (2016) 6 PROYECTOS DE INVESTIGACIÓN/RESEARCH PROJECTS Título del proyecto: “Reformulación de alimentos por adición de nuevos ingredientes comerciales para disminuir los contenidos en azúcar o grasas. Efectos sobre la microestructura y la composición química”. (AGL2009-12785C02-02). 2010-2012. Entidad financiadora: Ministerio de Ciencia e Innovación. Nombre IP y entidad de afiliación: Isabel Hernando, UPV. Título del proyecto: “Nuevas formulaciones para elaborar alimentos fluidos libres de gluten con elevado valor proteico”. (PAID-06-06-2871) 2009-2011. Entidad financiadora: UPV. Nombre IP y entidad de afiliación: Amparo Quiles, UPV. Título del proyecto: “Efecto del procesado por altas presiones sobre la microestructura de vegetales con alto contenido en carotenoides”. (AGL201130064-C02-02). 2012-2014. Entidad financiadora: Ministerio de Economía y Competitividad. Nombre IP y entidad de afiliación: Amparo Quiles, UPV. Título del proyecto: “Formulación de alimentos con hidrocoloides de efecto saciante. Reología, estructura y percepción sensorial y del consumidor. Estudio de trayectoria oral y digestión in vitro”. (AGL2012-36753-C02-02). 2013-2015. Entidad financiadora: Ministerio de Economía y Competitividad. Nombre IP y entidad de afiliación: Isabel Hernando, UPV. Título del proyecto: BERRYPOM: Adding value to fruit processing waste: innovative ways to incorporate fibres from berry pomace in baked and extruded cereal-based foods”. (ERANET- SUSFOOD 2014 Call). 2015-2017. Entidad financiadora: EU-INIA. Nombre IP y entidad de afiliación: Isabel Hernando, UPV. Título del proyecto: Funcionalidad de los hidrocoloides en la reduccion de la digestibilidad lipida in vitro de emulsiones alimentarias: reología, estructura y percepcion sensorial. (AGL2015-68923-C2-2-R). 2016-2019. Importe: Entidad financiadora: Ministerio De Economia y Competitividad. Nombre IP y entidad de afiliación: Isabel Hernando y Mª Desamparados Quiles Chuliá, UPV. 7